National Republican., 1887-04-22
COOKING SWEET BREADS.
Society Ladies Learning How to Pre-
pare q Delectabie Dish,


The Women's Anthrophological Society
will hold special meeting on Saturday at
O'Clock at the residence of Mrs. s. NJ.
Bryan, on Massachusetts avenue, when Mr..
smythe, ex-United States minister to Libe-
ria, will read paper on Africa.
There were most interesting instructions
given by Mrs. Baker yesterday to her class
in cookery on the corner of Twelfth and +
streets, In the building Of the Training
School for Nurses. Mrs. Baker makes her
illustrations by the aid Of gas stove. She
is trim little lady, with her dress and
person in the last degree Of neat
ness and cleanliness. Her individual
her culinary Accomplishments. The
class commences at 2 o'clock, in the
upper room, on Tuesday andE Thursday
afternoons. Some OF the ladies' present
yesterday were Mrs. Wheatley, Mrs. James
ii. McGill, Mrs. Isaac Maynard, Mrs.
Henry Barnett, Mrs. Bond, Mrs. Lowry,
Mrs. Kimball, and Mrs. Darwin. Mrs.
Baker appeared behind table we'll stocked
With With tidy kitchen chen. and cooking ar. r,
were read, each lady taking them down In
note book. They were for cooking sweet
breads In two ways, making a fruit salad,
and making q pretty dish Of eggs. / do
not know as 1t Is fair to tell Mrs. Baker S
methods, but for one time that lady proba-
bly, would not care. The sweet breads that
are Of two kinds, heart and throat sweet
breads, the former being the superior sort,
should be soaked in.cold water for three or
four hours to insure tenderness. Then the
skin and fat Ia removed, and they are put
into stewpan OF cold water, boiled, and
the water poured of. Then boil twenty
minutes or half hour. For frying they
are then cut into slices one.half inch thick,
season with salt and pepper, dip Into
besten egg into which is mixed table.
spoonful OF water to each egg, and roll In
bread crumbs. These pieces should be
f5ed fps Drebnrea in os deep kssts Saasb0u.s o.
The throat piece Of the sweet bread cuts up
into small pieces suitable for treating with
cream sauce. The sauce is made OF one
teaspoonful 81 butter and onesteasp oonful
Of flour, heated in pan together, and into
which is poured cup Of milk, stirring all
the time. This cream is poured about the
small pieces OF sweet bread, and heaplng
spoonful Of chopped parsley is thrown ovel
It as II stands In the oven. A fine tomltc
sauce may be used to dress the fried sweet
breads.
The curry OF eggs was made OF five boiled
eggs. The whites were cut into long strip!
and heaped in dish, then the yellows wert
grated through a cullender and heapet
upon the whites, and some OF the tomato
sauce was used In decorating the dish
Then grated yelk was mixed with spoon
full Of curry salts and a slice of onions
and mingled In a hot pan, and pour owe
| the mound, aud set In oven.
The fruit salad was composed OF alternat,
layers Of apricots, peaches, and pine apple
Shredded and mingled with cherries, tuft
| Of orange, lemon rind grated, and sprink-
liDgs Of pulverized sugar. 1t made yer,
| pretty and tasty dessert dish. A llttl'
brandy and lemon juice was used to season
Mrs. Baker is q most dainty cook, and tn
pupils always buy the articles made TO
illustration. Tuesday will be the mex
course day.
Mrs. Addie Barnes Benedict and pupil
held large art exhibition last evening
| They showed catalogue Of ninety pictures
| There were q number of quiet az homes
yesterday, informal affairs Some of tn
| callers were Mrs. Endicott, Miss Enlicott
Mrs. Field, Baron Zedtwitz, Mrs. aud Mis-
Patten, Miss Stockton, Mrs. Il. /. Fleming
| Gen. Young. Col. and Mrs. Fraucis Cotton
Lieut. and Mrs. Reamy, Miss Audenreid
MIR. Washington. Mr.. Nixon, Mr.. Baxter
Mr.. Harry Reynolds, Sir Lionel West, Mr.
John L. Ellis, Mrs. Chamberlain, Mrs
sabin, Mr.. VIM. Acklen Mrs. Pinson, Nus
Fisher, Mrs. Nimmo, Mrs. Teller, Miss
Evarts, Mrs. Waite, Mrs. Henry Waite
| and others. -